Best 4 Almond Spiral Cake Recipes

ALMOND PRALINE CAKES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-oz. ramekins or custard cups coated with cooking spray. Sprinkle with almonds; set aside. , In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds. , Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature.

ALMOND JOY CAKE

Steps:

• Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.

ALMOND SKILLET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch cast iron skillet with aluminum foil with the ends hanging over. Spray lightly with cooking spray.
• Combine flour, sugar, butter, egg, almond flavoring, and salt in a bowl. Mix well. Pour batter into the prepared cast iron pan and smooth it level. Sprinkle top with almonds and sugar.
• Bake in the preheated oven until lightly browned, about 40 minutes.
• Cool cake in the pan for 20 minutes. Carefully lift the cake out of the pan and cool completely on a rack, about 30 minutes more. Top cooled cake with a second rack and flip over. Carefully remove foil and flip onto a serving plate. Cut and serve.

ALMOND SPIRAL CAKE

Steps:

• Heat oven to 350 degrees. Grease an 8 1/2-inch-round pan with margarine, then dust with matzo meal; set aside. Grate zest from 1 orange, and remove peel from other. Reserve the orange sections for another purpose.
• Whisk the egg yolks, 1 whole egg, and 2/3 cup sugar in a double boiler until warm to the touch. Transfer mixture to bowl of electric mixer fitted with the whisk attachment. Beat on medium-high speed until batter is light in color and stiff enough to hold a ribbonlike trail on the surface for 4 seconds when you lift the whisk.
• Fold in matzo meal and orange zest. Fold in margarine. Transfer batter to prepared pan, lightly smoothing top with an offset spatula. Bake until a cake tester inserted in the middle comes out clean, about 25 minutes. Transfer pan to a wire rack to cool.
• Combine the remaining 3 tablespoons sugar with 1/3 cup water in a small saucepan. Add the orange peel, and set over low heat. Slowly bring to a boil, and remove from heat. Let cool, and discard orange peel.
• Remove cake from pan, and slice into two layers with a serrated knife. Using a pastry brush, dampen the cut side of each layer with the orange syrup. Spread raspberry jam over one layer, and place second layer on top, syrup sides together. Set an 8-inch cake round on a baking sheet, and place both layers on top of the cake round.
• Heat oven to 425 degrees. Place almond paste in bowl of electric mixer fitted with the paddle attachment. Mix in 1 egg on low speed until fully incorporated, about 30 seconds. Mix in the remaining egg, incorporating it until smooth. Using an offset spatula, spread 3 tablespoons almond-paste mixture around the sides of the cake. Fill a pastry bag fitted with a #1 plain tip with the remaining mixture. Starting in the center of the cake, begin piping a spiral. Continue spiral to perimeter of cake, covering entire surface. Pipe vertical lines all around cake. Place several almonds in the center of the spiral, and decorate cake with remaining almonds. Bake until almond-paste covering cake turns dark golden, 10 to 15 minutes. Transfer to a wire rack to cool.
• In a small saucepan set over medium heat, bring honey and 1 teaspoon water to a boil, and remove from heat. Using a pastry brush, immediately coat cake with syrup. Let syrup dry, and place on a serving platter.